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18 Nov Plum and Hazelnut Porridge Recipe

Plum and Hazelnut Porridge Recipe

Is there a more warming and hearty breakfast then porridge? I think not. But, lets face its, porridge can be a bit bland and boring if we don’t give it a little extra attention. I like to treat my bowl of porridge to a hint of spice, a shock of vibrant fruit and a drizzle of sweetness. This plum and hazelnut porridge has it all and is packed full of the flavours of Autumn.

The plums are sweet and cinnamon cinnamon infused. I could eat these all day. The porridge itself, cooked with hazelnut milk and vanilla, is richly creamy and flavoursome. The final touch? A generous sprinkling of beautiful roasted hazelnuts and crunchy raw cacao nibs, like a kind of deconstructed sugar-free Nutella.

I’ll often make a double quantity of the plums and store them in a jar in the fridge. You can make a super simple, healthy dessert by serving the plums with coconut yoghurt and sprinkling over the roasted hazelnuts and cacao nibs. So delicious!

Plum and Hazelnut Porridge Recipe

Serves 4

INGREDIENTS

50g hazelnuts

1 cinnamon stick

400g plums

1 tbsp maple syrup

1 orange

160g porridge oats

600ml hazelnut milk

2 tsp vanilla paste

4 tbsp coconut yoghurt

1 tbsp cacao nibs

DIRECTIONS

Start by roasting the hazelnuts. Preheat the oven to 200ºC/400ºF/gas 6. Spread the hazelnuts out on a baking tray in a single layer. Set a timer for 5 minutes. Put the hazelnuts in the oven.

After 5 minutes remove the hazelnuts from the oven and tip them in to the middle of a clean tea towel. Scoop up all the edges of the tea towel to trap the hazelnuts in the middle. Massage the hazelnuts inside the tea towel until their skins are loose. Place the skinless hazelnuts in a small bowl.

Cut the plums in half, take out the stones, then cut each half into 4 wedges. Put all the plum wedges in to a saucepan, squeeze over the juice of the orange, add the maple syrup and cinnamon stick. Place on a medium heat for 10 minutes, stirring every few minutes.

While the plums cook place a second saucepan on a medium heat and add the oats, hazelnut milk and vanilla paste. Bring to a simmer for around 5-8 minutes, stirring regularly. If it gets too thick add more hazelnut milk or water. I like my porridge quite runny so I tend to add more water. While the porridge cooks chop the hazelnuts.

Pour the porridge in to bowls. Top with the plums, spooning on plenty of the sauce from the plums, add a tablespoon of coconut yoghurt to each bowl, sprinkle with chopped hazelnuts and cacao nibs. Drizzle with extra maple syrup if you like.

Settle down to enjoy your beautiful bowl of porridge. Then leave me a comment in the comments box below or take a picture and tag me (@shineyoga) over on Instagram and let me know what you thought! I can’t wait to hear from you.

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Excellent, I’m so pleased you liked this and that it inspired you to try lots of different porridge’s. Isn’t porridge just the perfect winter breakfast? At the moment I really like adding half a sliced banana to the porridge oats as they cook then putting the other half on top with whatever other toppings I have.